Belizean Fry Jacks Serving Size : 12 13 1/2 ounces all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 8 ounces

milk 2 ounces water 1 tablespoon butter oil -- for frying Refried beans 1 pound tomato -- chopped 1/2 pound cheese -- grated Combine the flour, baking powder, and salt in a mixing bowl and mix to combine. Add milk, water and butter and mix to form a dough. Knead briefly. Divide the dough into 12 balls and let rest. Roll dough out into 1/4 inch thickness and fry in oil. Place under a towel to keep warm. Serve with refried beans, tomatoes and grated cheese. Flour Tortilla 4 oz shortening 1 lb Flour 2 tsp salt 8 oz warm water Combine flourand salt. Rub in the shortening until well blended. Mix in enough water to form a dough, then knead 5 minutes. Allow dough to rest for 15 minutes. Divide the dough into balls and roll out by hand into rounds. Cook on a skillet until lightly speckled and cooked through. Oat Bran Crescent Rolls Serving Size : 16 1 1/2 cups orange juice 1 cup plus 2 tablespoons oat bran 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2 packages Active Dry or Rapid Rise Yeast 1/3 cup brown sugar 2 teaspoons orange peel 1 1/2 teaspoons salt 1/2 cup water 1/4 cup vegetable oil -- at room temperature 1 egg white -- lightly beaten ORANGE DATE FILLING 1 8-ounce package chopped or pitted dates -- snipped 1 cup orange juice 3/4 cup oat bran 1/2 teaspoon ground cinnamon Baking spray

Bring orange juice to boil; remove from heat and stir in 1 cup oat bran. Cool to very warm (120º to 130ºF), about 15 minutes. In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange peel and salt. Heat water and vegetable oil until very warm, 120º to 130ºF. Stir liquids into dry ingredients. Add oat bran mixture; stir vigorously until well blended. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann's® Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Orange-Date Filling: Heat chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 8 minutes, stirring occasionally, until very thick. Stir in oat bran and ground cinnamon. Cool. Punch dough down. Divide dough into two equal pieces; roll each piece to 14-inch circle. Spread half of filling over each circle to within 1/2-inch of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make crescents. Place crescents on baking sheets coated with cooking spray; curve ends slightly. Spray tops of crescents with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 15 minutes. Brush with egg white; sprinkle with remaining oat bran. Bake at 375ºF for 20 minutes or until done. remove from pans; cool on wire racks. Yield: "16 Rolls" Two-Cheese and Spinach Twist 3 1/2 cups bread flour (3 1/2 to 4 cups) 4 teaspoons sugar 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 2/3 cup milk 1/2 cup water 2 eggs -- divided 1 cup finely shredded sharp Cheddar cheese (4 ounces) 2/3 cup finely chopped fresh spinach leaves (patted dry and packed lightly) 1/3 cup freshly grated Parmesan cheese In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); gradually stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer. Yield: "1 Loaf" Applesauce Cake Serving Size : 18 1 3/4 cups sugar

1/2 teaspoon allspice 1 1/2 cups unbleached flour 1/2 teaspoon nutmeg 1 cup soy flour 1/4 teaspoon baking powder 1 1/2 teaspoons baking soda 2 cups applesauce 1 1/2 teaspoons salt 1/2 cup vegetable oil 1 teaspoon cinnamon 1/2 cup soft tofu 1/2 teaspoon cloves 1 cup raisins -- chopped Preheat the oven to 350ºF. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes. In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving. Lemon-Ginger-Soy Ice Cream Process as directed in Step 2. 2 oz crystallized ginger Zest of three lemons/limes ½ tsp lemon extract 2 lb Tofu -- soft 5 oz Granulated sugar 12 oz Soy milk In a food processor, grind the tofu and sugar to a purée. With the processor running, add the soy milk, the ginger and lemon zest with the tofu and combine to process until the mixture is smooth. Pour into an ice cream maker and process according to the manufacturer's directions. Yield: "1 1/2 quarts" Eggless Soda Cake 2 ¼ cup ¼ tsp salt ¾ cup butter ½ cup brown sugar 4 tbsp mixed peel 1½ cup raisin 1 cup milk 1 tsp baking soda 1 tbsp vinegar Sift together flour and salt. Rub in butter; add sugar, raisin and mixed peel. Mix. Dissolve soda in milk and add. Finally add vinegar. Pour into greased and lined tin. Bake at 350F till knife inserted comes out clean. Chocolate Cake

1 ½ cups flour 1 cup sugar ¼ cup cocoa 1 tsp baking soda ½ tsp salt 1/3 cup oil 1 tsp vinegar ½ tsp vanilla 1 cup cold water 1. Combine dry ingredients. Add liquid. Mix to combine. Bake till toothpick inserted comes out clean. 2. Cool 15 minutes. Eggless Sponge Cake 1 ¾ cups flour (refined whole-wheat flour can be used) 8 ½ tsp baking powder 1/8 tsp salt 6 oz icing sugar 6 tbsp oil 1 cup water 1 tsp vanilla 4 tbsp strawberry jam Icing sugar to dust 1. Grease and line 2 sandwich tins. 2. Sieve flour, baking powder and sugar together. Add oil, water and vanilla; Mix until smooth about 1 min. 3. Pour batter into tins. Bake at 350F for 25 min. Cool in tin. 4. Sandwich with jam and sprinkle with sugar.